Guest Posted October 8, 2014 Share Posted October 8, 2014 This recipe is amazing. It recycles every year on the UJ BB for a good reason. Since it does, I don't feel silly for answering a 4 year old question. Not any cooking oil will work. There are 2 main reasons for this. The flavor of the sesame oil is a big part of the dish. The other reason is the high flashpoint for sesame oil. It can withstand high heat. Mr. Hong can correct me if I'm wrong, but the dish is stir fried (or sautéed) in vegetable oil. Though I'm sure peanut oil would be fine. The sesame oil is added, as you noted, as a very important flavor component. Hey Ben - I did char sit on the BGE last weekend. No smoke, good stuff! Link to post Share on other sites
Ben Hong Posted October 8, 2014 Share Posted October 8, 2014 This recipe is amazing. It recycles every year on the UJ BB for a good reason. Since it does, I don't feel silly for answering a 4 year old question. Not any cooking oil will work. There are 2 main reasons for this. The flavor of the sesame oil is a big part of the dish. The other reason is the high flashpoint for sesame oil. It can withstand high heat. Mr. Hong can correct me if I'm wrong, but the dish is stir fried (or sautéed) in vegetable oil. Though I'm sure peanut oil would be fine. The sesame oil is added, as you noted, as a very important flavor component. Hey Ben - I did char sit on the BGE last weekend. No smoke, good stuff! The very distinctive, and strong, sesame oil is NOT, repeat NOT, used in frying or cooking. Us Asians use one or two DROPS at the plating for a flavour accent only. The reason that we do NOT use sesame oil for hot wokking is that it will impart a charred taste to a dish, indicating a low flash point or low tolerance for hot heat. Ever wonder why sesame oil, especially the best kind, is sold in tiny 3 oz bottles? My preferred cooking oil is peanut oil (when I feel extravagant), but 99% of the time, I use canola or veg oil. Long live the BGE!!! Link to post Share on other sites
Millriver Posted August 28, 2017 Share Posted August 28, 2017 Just found this and can't wait to try it. I will, however, substitute maple syrup for the brown sugar, as we usually do here. Use it in everything where something sweet is required. Link to post Share on other sites
Millriver Posted September 6, 2017 Share Posted September 6, 2017 Thanks UJ for a new awesome woodcock recipe. Made it tonight and you're right, "can't miss". As stated before, substituted maple syrup for the brown sugar, used Crown Royal in the marinade, and added mushrooms during the sauce reduction. Served with my wife's dilly beans and fresh sliced tomatoes from the garden, it was a delicious meal! Complimented with a bottle of red wine, can't wait for round 2 during bird camp. Next up is Uplander's grouse recipe! Link to post Share on other sites
Millriver Posted September 6, 2017 Share Posted September 6, 2017 My bad, my wife had white, I drank the red. She took the picture, she's a better photographer! Link to post Share on other sites
mcgreg Posted November 23, 2017 Share Posted November 23, 2017 On 1/30/2010 at 7:41 PM, Ben Hong said: Heat the pan, add the oil, wait for oil to reach smoking point, add meat. This is one of THE cardinal rules in everyday cooking. By doing this kind of searing you can cook like a chef. Little bits of meat (like woodcock and quail) demand that everything is done HOT and FAST, so the burner has to be at the max. all the while. Using this method to pan grill steaks and chops can give you results every bit as good as a gas bbq. As for the leftover marinade, try this: take out the meat, put remaining marinade into the pan, reduce, and pour over the meat. 3-4 drops (I mean only drops) of Asian sesame oil before pouring can delightfully change the whole dish. Happy 2017 T Day to all! Well we nixed the turkey till later, and did Mr Hong's Cant Lose recipe on some Michigan WC. It was awesom. As usual, didn't exactly follow the recipe, subbed in some nice red cabernet for the bourbon, but it was great. Thanks again and cheers, Ben and Brad! Link to post Share on other sites
Chief Paduke Posted July 20, 2019 Share Posted July 20, 2019 Has anyone on here prepared the marinade ahead of time, and kept it for later use? How long can you keep it refrigerated before it loses something? I was thinking of preparing a squeeze bottle to take on a three-week trip, where food prep space/utensils and energy are lacking. Link to post Share on other sites
SelbyLowndes Posted July 21, 2019 Share Posted July 21, 2019 I'm not an old hand here, so this is the first time I've seen this recipe. Looks like a keeper to me...SelbyLowndes Link to post Share on other sites
Brad Eden Posted July 21, 2019 Author Share Posted July 21, 2019 22 hours ago, Chief Paduke said: Has anyone on here prepared the marinade ahead of time, and kept it for later use? How long can you keep it refrigerated before it loses something? I was thinking of preparing a squeeze bottle to take on a three-week trip, where food prep space/utensils and energy are lacking. I can't see why that wouldn't work. Link to post Share on other sites
Mike Connally Posted November 23, 2019 Share Posted November 23, 2019 Holy (friken) cow! This is good. I cooked up a few tonight just as Brad originally specified. Delicious! The only change I made was to reduce the marinade and make a sauce to pour over the breasts when done. My wife won’t eat woodcock but she had some and liked it. Link to post Share on other sites
john mcg Posted November 24, 2019 Share Posted November 24, 2019 Could this recipe be locked down somewhere? It is worthy. Link to post Share on other sites
Brad Eden Posted November 24, 2019 Author Share Posted November 24, 2019 9 hours ago, john mcg said: Could this recipe be locked down somewhere? It is worthy. It's already "Pinned" permanently to top of this Forum. Link to post Share on other sites
john mcg Posted November 24, 2019 Share Posted November 24, 2019 4 hours ago, Brad Eden said: It's already "Pinned" permanently to top of this Forum. Thank you. Link to post Share on other sites
h20fwler Posted December 12, 2019 Share Posted December 12, 2019 Great recipe Link to post Share on other sites
1971snipe Posted January 15, 2020 Share Posted January 15, 2020 This question probably belongs in another, more appropriate, thread, but - how long is too long for a woodcock to age/hang in the fridge before picking or skinning? Would you consider birds that have aged a week in the fridge ok? Two weeks? I know a guy that aged snipe for 3 weeks. Link to post Share on other sites
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